Ntawm cov khoom ci, ntau pastry thiab khoom qab zib muaj ntau cov roj. Qee yam ntawm cov khoom no muaj cov ntsiab lus tsis tshua muaj dej noo, kev laus muaj qhov cuam tshuam me ntsis rau lawv lub neej cia, thiab cov roj rancidity yog qhov tseem ceeb cuam tshuam rau lawv cov khoom ruaj khov.

Ntxiv nrog rau cov khoom ntawm cov roj nws tus kheej, rancidity ntawm cov roj yog ncaj qha ntsig txog qhov kub thiab txias, av noo, huab cua, lub teeb, enzymes thiab hlau ions xws li tooj liab thiab hlau hauv qhov chaw cia khoom.

Txhawm rau txhawm rau txhim kho kev ruaj ntseg ntawm cov khoom, qee cov tshuaj antioxidants feem ntau ntxiv rau cov roj lossis cov khoom noj uas muaj cov roj ntau ntxiv kom ncua lossis tiv thaiv cov roj rancidity, uas tuaj yeem tsis tsuas yog ncua sij hawm cia thiab txee lub neej ntawm cov zaub mov, nqa cov txiaj ntsig zoo rau cov neeg tsim khoom thiab cov neeg xa khoom, tab sis kuj coj kev ruaj ntseg zoo rau cov neeg siv khoom.

1.Natural antioxidants

Ntuj antioxidants tsis tshua muaj tshuaj lom thiab muaj kev nyab xeeb rau kev siv, thiab ntau thiab ntau dua yog them rau lawv. Tocopherol, guaius resin thiab tshuaj yej polyphenols feem ntau yog siv hauv pastries.

Piv txwv li, tshuaj yej polyphenols, tseem hu ua antioxidant, vitamin polyphenols, antihalin, daj ntseg daj mus rau xim av aqueous tov nrog me ntsis tshuaj yej tsw, hmoov khoom los yog siv lead ua, astringent, yooj yim soluble nyob rau hauv dej, me ntsis soluble nyob rau hauv roj, zoo tshav kub kuj, zoo acid kuj, tshuaj yej polyphenols siv nyob rau hauv pastries, muaj peev xwm sib sib zog nqus xim, txhim kho lub sensory oxidation, zoo thiab zoo. kev khaws cia. Qhov sib ntxiv yog 0.05% ~ 0.2%.

2.Synthesize antioxidants

Feem ntau ntawm cov synthesized antioxidants yog phenol tebchaw, thiab tsawg dua cov pawg hydroxyl ntawm lub nplhaib benzene, qhov zoo dua cov nyhuv antioxidant.

Feem ntau siv rau hauv pastry yog butyl hydroxyanisole (BHA), dibutylhydroxytoluene (BHT), tert-butylhydroquinone (TBHQ), propyl gallate (PG), thiab lwm yam, vim muaj teeb meem kev nyab xeeb, ntau npaum li cas yuav tsum tau tswj nruj me ntsis.

3.Synergists

Thaum siv cov tshuaj phenolic antioxidants, yog tias qee cov tshuaj acidic ntxiv rau tib lub sijhawm, cov nyhuv antioxidant yuav zoo dua, feem ntau vim tias cov tshuaj acidic no tuaj yeem chelate hlau ions xws li tooj liab thiab hlau, kom cov ions tuaj yeem passivated, thiab tsis txhawb oxidation ntawm cov rog. Feem ntau siv nyob rau hauv pastries yog antioxidant corbic acid, citric acid, thiab lwm yam, tus nqi yog feem ntau 1/4 rau 1/2 ntawm antioxidants.

Nws yog ib qho tseem ceeb uas yuav tsum nco ntsoov tias tus nqi ntawm cov tshuaj antioxidants siv nyob rau hauv ntau hom zaub mov thiab kev ua cov txheej txheem kuj txawv. Hauv kev siv tiag tiag, nws yuav tsum tau siv nruj raws li cov txheej txheem sib xws, thiab qhov ntau npaum li cas yuav tsum tsis txhob nce qhov muag tsis pom.